Indonesian Fried Noodles
Serves: 6
Alessia Franecki
1 January 1970
Based on User reviews:
50
Spice
55
Sweetness
44
Sourness
42
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Peanut1 tbsp
Sambal Oelek1 tsp
Black Pepper3 tsp
Salt4 large
Egg2 tsps
Garlic (finely chopped)Directions:
1
Cut shallots crosswise into very thin slices (less than 1/8 inch thick) with slicer
2
Heat oil in wok over moderate heat until hot but not smoking
3
Add shallots and reduce heat to moderately low, then fry, stirring frequently, until golden brown, 8 to 12 minutes
4
Carefully pour shallot mixture through a fine-mesh sieve set over a heatproof bowl
5
Transfer shallots to paper towels to drain, reserving shallot oil
6
(Shallots will crisp as they cool
7
) Wipe wok clean with paper towels
8
Cook noodles in a 6- to 8-quart pot of boiling unsalted water , stirring to separate, until just tender, 15 seconds to 1 minute
9
Drain in a colander and rinse under cold water to stop cooking
10
Shake colander briskly to drain excess water, then drizzle noodles with 2 teaspoons reserved shallot oil and toss to coat
11
Stir together broth, ketjap manis, fish sauce, sambal oelek, pepper, and 1/2 teaspoon salt in a small bowl for sauce
12
Cut tofu into 1-inch cubes and pat dry
13
Beat together eggs and a pinch of salt
14
Heat 1 tablespoon reserved shallot oil in wok over moderately high heat until hot but not smoking, then add eggs, swirling in wok, and cook until barely set in center, about 2 minutes
15
Gently slide egg crêpe out onto a cutting board, then roll into a loose cylinder and cut crosswise into 1/2-inch strips (do not unroll)
16
Keep warm, loosely covered with foil
17
Heat 3 tablespoons reserved shallot oil in wok over high heat until hot but not smoking, then stir-fry onions with remaining 1/4 teaspoon salt until deep golden, 8 to 10 minutes
18
Add garlic and chile and stir-fry 1 minute, then add tofu and stir-fry 3 minutes
19
Add snow peas and long beans and stir-fry until vegetables are crisp-tender, about 5 minutes
20
Add sauce and bring to a boil, then add noodles and stir-fry (use 2 spatulas to stir if necessary) until noodles are hot
21
Transfer to a large platter and arrange egg over noodles
22
Sprinkle with scallions and half of shallots
23
Serve remaining shallots on the side
24
Cut shallots crosswise into very thin slices (less than 1/8 inch thick) with slicer
25
Heat oil in wok over moderate heat until hot but not smoking
26
Add shallots and reduce heat to moderately low, then fry, stirring frequently, until golden brown, 8 to 12 minutes
27
Carefully pour shallot mixture through a fine-mesh sieve set over a heatproof bowl
28
Transfer shallots to paper towels to drain, reserving shallot oil
29
(Shallots will crisp as they cool
30
) Wipe wok clean with paper towels
31
Cook noodles in a 6- to 8-quart pot of boiling unsalted water , stirring to separate, until just tender, 15 seconds to 1 minute
32
Drain in a colander and rinse under cold water to stop cooking
33
Shake colander briskly to drain excess water, then drizzle noodles with 2 teaspoons reserved shallot oil and toss to coat
34
Stir together broth, ketjap manis, fish sauce, sambal oelek, pepper, and 1/2 teaspoon salt in a small bowl for sauce
35
Cut tofu into 1-inch cubes and pat dry
36
Beat together eggs and a pinch of salt
37
Heat 1 tablespoon reserved shallot oil in wok over moderately high heat until hot but not smoking, then add eggs, swirling in wok, and cook until barely set in center, about 2 minutes
38
Gently slide egg crêpe out onto a cutting board, then roll into a loose cylinder and cut crosswise into 1/2-inch strips (do not unroll)
39
Keep warm, loosely covered with foil
40
Heat 3 tablespoons reserved shallot oil in wok over high heat until hot but not smoking, then stir-fry onions with remaining 1/4 teaspoon salt until deep golden, 8 to 10 minutes
41
Add garlic and chile and stir-fry 1 minute, then add tofu and stir-fry 3 minutes
42
Add snow peas and long beans and stir-fry until vegetables are crisp-tender, about 5 minutes
43
Add sauce and bring to a boil, then add noodles and stir-fry (use 2 spatulas to stir if necessary) until noodles are hot
44
Transfer to a large platter and arrange egg over noodles
45
Sprinkle with scallions and half of shallots
46
Serve remaining shallots on the side